If you are like me, you probably don’t ever have the luxury to do one thing at a time.
My mom used Jiffy Corn Bread Mix and their Jiffy Brownie mixes all through when I was growing up.
When I was a kid they went for 33 cents a piece, now for this I paid 75 cents. That was 40 years ago though.
If you would like something homemade for your family and are on a tight budget, which everyone I know is, go down the baked isle and look at Jiffy.
Now in terms of their Jiffy Baking Mix, it is a great product but I choose Bisquick’s Heart Healthy Baking Mix, as they use no shortening but Canola oil. In the small jIffy mixes the shortening is hydrogenated lard and shortening.
In the south they cook and bake with lard extensively because of the light flaky texture it gives to pie crusts and biscuits.
For the small amount that’s in the mix, I am OK with it. If you are a vegetarian or vegan, you won’t want to make this recipe.
I have other Vegan friendly and Vegetarian recipes on Cooking Up a Storm All Over the World!
It is under maintenance now but should be up and running soon.
Banana Nut Muffins by Polly Motzko
One package Jiffy Banana Muffin Mix or Choclate Muffin Mix.
One cage free egg, beaten
One third cup whole milk or plain soy milk
One large ripe banana cut up for the banana muffins. Omit banana for Chocolate Cordia Muffins and instead put about one fourth cup mini chocolate chips.
A handful of finely chopped walnuts to garnish each muffin top
This is what I used to fill the Chocolate Muffins. I spooned some of the Chocolate Muffin Batter on the bottom of a nicely greased muffin pan. Makes 6 muffins each recipe.
Then spoon one tablespoon triple berry preserves or cherry preserved on the batter. Then top with the rest of the Chocolate Muffin Batter.
Bake for about 13 minutes at 400 degrees.
Mix all ingredients in a medium size bowl.
Grease a 6 muffin capacity muffin pan and bake the 6 muffins for about 13 to 15 minutes.
Cool and use a butter knife to loosen the edges of the muffins in the pan.
October 9th, 2013